Lynne has been coming up with some outrageous meals lately, which is not new, but it seems like we have had a steady stream of houseguests for some time now. Most yummy has been having our daughter Johanna home for a couple of months, along with her German boyfriend
Boris. Dinners for seven or eight have been a steady thing lately, and we are enjoying the company. Consequently, I have been a bit slack about sending recipe emails. Several times I have thought to myself,
"that would be a good one to send out", but that was it. Until now...

I will try to make up by sending two recipes, both things we have eaten
in the last few days. One is arguably the best lasagne I have ever had.
(Boris thought so too, so restauranteurs take note)

The first is a vegetarian recipe and the second for those who love a good pork chop.

SPINACH AND PESTO LASAGNE

2 cups macadamia & jalapeno pesto (see recipe for this below)
500g instant lasagne
3 tablespoons cream
250g goat or soft feta cheese
500g fresh spinach
500g bechamel sauce (purchased or homemade)
2 cups ricotta cheese
? cup grated parmesan cheese
2 eggs, beaten
salt and pepper
250g grated mozzarella cheese

In a processor, make the pesto using basil leaves. Add cream and goat or feta cheese and blend. Refrigerate until ready to use. Wash the spinach very well and drain. Put in a cooking pot over medium heat and wilt, turning the spinach with tongs as it cooks. Do not add any extra water. Drain. When cool, squeeze as much water from the spinach as possible. Chop and put in a medium-sized bowl. Stir in ricotta, ? cup parmesan cheese and the eggs. Season with salt and pepper and set aside. Make the b?chamel sauce. To assemble lasagne, spread ? cup b?chamel sauce over the bottom of a lightly-oiled baking dish, approximately 23 x 30 cm. Place a layer of lasagne pasta over the sauce and then spread evenly with the spinach/ricotta mixture. Next place another layer of pasta, spread with ? cup b?chamel sauce and cover with the pesto/cheese mixture. Place the final layer of pasta on top and spread with remaining ? cup b?chamel. Sprinkle with shredded mozzarella and remaining parmes

an cheese. Bake at 180 C for 35-40 minutes or until pasta is soft and top is lightly browned. Allow lasagne to cool for a few minutes before cutting.
serves 6

advance preparation: The lasagne can be assembled and refrigerated for several hours or overnight before baking.
variations: 1. Add 2 poached and cubed chicken breasts to spinach and ricotta layer

MACADAMIA AND JALAPENO PESTO

Bush nuts add a creamy richness to this pesto.

2 cups packed fresh basil leaves
2 cloves garlic
? cup macadamia nuts
? cup GREEN JALAPENO CHILLI SAUCE
? cup olive oil
salt and pepper

In a processor, chop garlic and nuts until fine. Add coriander and pulse until chopped. Then add chilli sauce and olive oil and blend. Season with salt and pepper to taste. Refrigerate until ready to use.
makes 1 ? cups

advance preparation: Can be refrigerated up to 2 days in a covered container with a thin layer of olive oil on top. Freeze for longer storage.
variations: 1. 2 cups coriander leaves can be substituted for basil or try a combination of both. 2. ? cup finely grated parmesan cheese can also be added to the pesto.

GOLD MEDAL PORK CHOPS

lots of pork chops
olive oil
BBCC GOLD HABANERO CHILLI SAUCE
chicken broth
white wine
dijon mustard
cream
salt and pepper

Braise the chops in small amount of hot oil on both sides. Cover with a combination of white wine, Gold Habanero Chilli Sauce and broth.

Lower heat to simmer and cook slowly for about 45 minutes. Chops should be very tender at this point.

Remove chops from pan, turn up the heat and reduce the liquid left in the pan by half.

Turn heat to low and whisk in Dijon mustard, a bit of cream and salt/pepper to taste.

Return chops to pan and simmer for a few more minutes to reheat. These will go well with almost anything, but mashed potatoes is tops.

Use the leftover sauce in the pan as gravy.

BY THE WAY, KEEP AN EYE OUT FOR LYNNE'S BYRON BAY CHILLI COMPANY COOKBOOK DUE FOR PRINTING SOON.

Love and good food to all, John and Lynne Boland

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